Classic Niçoise Salad

Ingredients

• 200g (7 oz) mixed salad greens 200g (7 oz) mixed salad greens
• 200g (7 oz) green beans, trimmed 200g (7 oz) green beans, trimmed
• 200g (7 oz) baby potatoes, halved 200g (7 oz) baby potatoes, halved
• 4 eggs 4 eggs
• 200g (7 oz) cherry tomatoes, halved 200g (7 oz) cherry tomatoes, halved
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 100g (3.5 oz) black olives 100g (3.5 oz) black olives
• 200g (7 oz) fresh tuna steak 200g (7 oz) fresh tuna steak
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 clove garlic, minced 1 clove garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of salted boiling water, cook the green beans for 3-4 minutes until crisp-tender. Drain and rinse with cold water.
2. 2.
   In the same pot, cook the baby potatoes until fork-tender, about 10-12 minutes. Drain and let cool.
3. 3.
   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool. Peel and quarter the eggs.
4. 4.
   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
5. 5.
   In a large salad bowl, arrange the mixed greens, green beans, baby potatoes, cherry tomatoes, red onion, black olives, and tuna steak. Drizzle the dressing over the salad.
6. 6.
   Gently toss the salad to combine all the ingredients. Top with the quartered eggs.
7. 7.
   Serve the Classic Niçoise Salad immediately and enjoy!

Treat your ingredients with care...

• Tuna — For the best flavor, choose fresh tuna steak and sear it on a hot grill or pan for 2-3 minutes per side until it reaches medium-rare doneness.
• Green beans — Blanch the green beans in boiling water for a few minutes, then immediately transfer them to an ice bath to preserve their vibrant color and crispness.
• Potatoes — Use waxy potatoes like new potatoes or fingerling potatoes for a firm texture that holds up well in the salad.
• Eggs — To achieve perfectly boiled eggs with a creamy yolk, simmer them for 8 minutes, then shock them in ice water to stop the cooking process.

Tips & Tricks

• For a vegetarian version, omit the tuna and add marinated artichoke hearts or grilled tofu for protein.
• Customize the salad by adding anchovies, capers, or radishes for extra flavor.
• Make the dressing in advance and refrigerate it for up to 3 days to save time.
• Serve the salad chilled for a refreshing summer meal.
• Experiment with different types of lettuce, such as butter lettuce or arugula, to add variety to the salad.

Serving advice

Serve the Classic Niçoise Salad as a main course for a light lunch or dinner. Accompany it with a crusty baguette or garlic bread to complete the meal.

Presentation advice

Arrange the ingredients in an aesthetically pleasing manner, with the vibrant colors of the vegetables and tuna steak on top of the bed of mixed greens. Drizzle the dressing over the salad just before serving to maintain its freshness.